Halal Chicken Over Rice

Servings

5 servings

Quick Stats

45 mins • High Protein • Base: 5 servings

Ingredients

Chicken

• 1kg halal chicken thighs, boneless and skinless
• 2 tbsp olive oil
• 2 tsp paprika
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• 1 tsp salt
• 0.5 tsp black pepper

Rice and Sauces

• 500g basmati rice
• 250g Greek yoghurt
• 1 lemon, juiced
• 1 tsp garlic salt
• 1 tbsp mayonnaise
• Sriracha, to serve

Method

1. Cook the rice:
   Rinse the basmati rice, then cook according to the packet instructions. Keep covered and warm.
2. Season the chicken:
   Toss the chicken thighs with olive oil, paprika, garlic powder, onion powder, cumin, salt and pepper.
3. Cook the chicken:
   Heat a large pan over medium-high heat. Cook the chicken for 6-8 minutes per side, or until browned and cooked through. Rest for 5 minutes, then slice.
4. Make the white sauce:
   Stir together Greek yoghurt, lemon juice, garlic salt and mayonnaise. Add a splash of water if needed to make it drizzleable.
5. Serve:
   Divide rice between five bowls. Add sliced chicken, drizzle with sriracha and finish with the white sauce.

Approx Nutrition (per serve)

• Protein: approximately 45-50g
• Calories: approximately 650-750 kcal
• Note: Estimates vary with the chicken cut, rice portion and sauce amounts.

Tips & Upgrades

• Add shredded lettuce, cucumber or tomato for freshness.
• Use extra sriracha for more heat, or keep it on the side for serving.
• For meal prep, store the sauces separately and reheat the chicken and rice before assembling.